bread crumbs
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon pepper
1/8 teaspoon paprika
1 egg

Put drippings and onion into frying pan, cook a few minutes and add
apples. Cover bread with cold water a few minutes, drain and press out
all water. Put into pan, add seasoning and beaten egg; mix well until
thoroughly cooked.

FISH, MEAT AND VEGETABLE SAUCES

THIN CREAM SAUCE

1 tablespoon butter
1 tablespoon flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper

Melt butter in saucepan, add flour and mix well; add cold milk slowly,
stirring until smooth and creamy; add seasoning and boil about 3
minutes.

THICK CREAM SAUCE

2 tablespoons butter
2-1/2 tablespoons flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper

Make as directed for Thin Cream Sauce.

EGG SAUCE (For Fish)

1 cup white sauce
2 chopped hard boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar

Add eggs and parsley and lemon juice to white sauce after removing
from fire.

CURRANT JELLY SAUCE

1/2 glass currant jelly
1 cup hot brown sauce

Melt jelly over slow fire. Add brown sauce; stir well and simmer one
minute.

BROWN SAUCE OR GRAVY

1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef stock or boiling water
salt
pepper

Brown fat in saucepan; add flour and brown; add liquid and stir until
smooth and thick. Season to taste and simmer 5 minutes.

HOLLANDAISE SAUCE

1/2 cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
1/2 cup boiling water

Cream butter; add gradually stirring well egg yolks, lemon juice and
seasoning. Add boiling water slowly. Stir over boiling water until
thick. Serve immediately.

SAUCE TARTARE

Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each
capers, olives, pickles and parsley. Press in cloth until dry. Add to
mayonnaise just before serving.

MAITRE D'HOTEL BUTTER

2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon lemon juice
1 tablespoon chopped parsley

Cream butter; add gradually seasoning, lemon juice, parsley and keep
cold until served.

MINT SAUCE

1/4 cup chopped mint leaves
1/2 cup vinegar
1/4 cup water
1/4 cup sugar

Cook all ingredients in sauce pan over very slow fire for about
one-half hour. Do not allow to boil. Serve hot.

HORSE-RADISH SAUCE

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